JP2674695B2 - Method for producing flavoring agent - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a flavoring agent by enzymatic hydrolysis of proteins.

Background of the Invention and Problems to be Solved by the Invention Proteins rich in proteins, such as oil seed cakes, beans,
Grain gluten or milk protein is dehydrated or liquid soup,
Widely used in hydrolyzed form as a starting material in the composition of sauces and condiments.

In this connection, for example, peanut or soybean cakes are usually hydrolyzed with concentrated hydrochloric acid, the hydrolysis is neutralized with sodium hydroxide, the insoluble fraction is removed and the hydrolyzate is optionally filtered and decolorized. , Concentrated and / or dried and then used as such or after reaction with eg reducing sugars as a flame-imparting agent.

Methods such as acid hydrolysis of proteins for the production of flavoring agents are particularly associated with the disadvantage that the amino acids formed during hydrolysis are degraded.

Thus, if it is desired to enzymatically hydrolyze a protein-rich material, the well-known bitterness problem of the hydrolyzate produced by the bitter peptides produced during hydrolysis is encountered.

Regarding the avoidance or elimination of this bitterness, enzymatic hydrolysis is carried out under conditions such that the production of bitter peptides is reduced,
Various methods have been proposed, such as by extracting the bitter peptide from the hydrolyzate or by degrading the bitter peptide.

For example, EP 223560 describes a method in which casein or isolated soybean proteins are hydrolyzed with proteinases and the bitterness of the resulting product is then removed by rehydrolysis with aminopeptidases from Streptococcus lactis strains.

The object of the present invention is to use not a purified exopeptidase to remove bitterness, but at the same time to provide outstanding functionality.
An object of the present invention is to provide a method for producing a lavering agent by enzymatic hydrolysis of a substance rich in common proteins.

Means for Solving the Problems Therefore, the method for producing a flavoring agent according to the present invention comprises: -preparing an aqueous suspension of a substance rich in proteins; -hydrolyzing the suspension with a protease at pH 6.0 to 11.0. It is characterized in that the protein is decomposed to solubilize the protein, the suspension is heat-treated at pH 4.6 to 6.5, and the suspension is aged with koji enzyme.

The process according to the invention is notable for the usual organoleptic-rich substances, such as defatted soy flour or casein, which are of noteworthy organoleptic, i.e. pleasant in a mode involving a relatively short aging period, a relatively neutral bitter-free taste and In an embodiment including a long aging period, a flavor enhancer having a stronger flavor, but still a bitter taste, can be effectively produced. "Koji" in the context of the present invention is a mixture of proteins and substances of protein origin by koji culture, in particular heated beans or oil seeds and a mixture of heated or roasted grains, for example heated soybeans or green beans. And the fermentation product of a mixture of cooked or roasted wheat or rice.

In the context of the present invention, seed koji is a type of koji spore, especially Aspergillus oryzae or As, which is available in the Japanese or Chinese market.
It should be understood as a culture containing spores of pergillus soyae.

Similarly, in the context of the present invention, "halophilic yeast culture" is used in the traditional production of soy sauce for the traditional fermentation of moromi obtained by mixing koji and brine, for example Saccharo.
Used to mean aroma substances such as myes rouxii and alcohol-producing yeast cultures.

Finally, the enzymatic activity of proteases is referred to herein as Novo I
ndustri A / S improved Anson analysis method (J. Gencral Ph
ysiology 22 , 1939, 79-89) and is characterized by the Anson unit (AU).

In order to carry out the process according to the invention, the protein-rich substances are subdivided, defatted oilseed seeds or legumes, in particular soybean or peanut defatted flour or cake, cereal gluten, especially wheat, rice or corn gluten and It can be selected from milk proteins, especially casein or whey proteins. For example plant or animal protein isolates or concentrates can also be used.

It is preferred to prepare an aqueous suspension of the material having a dry matter content of 10-40%.

The pH of this suspension is adjusted to a value of 6.0 to 11.0, preferably a value of 8.0 to 10.0, for example by adding sodium hydroxide.

For example, a protease with an activity of 0.2 to 12 AU can be added to the suspension for 100 g of dry matter of the suspension.
This protease is of bacterial origin (eg B. Licheniformis
Or produced by B. subtilis) or fungal origin (eg A. or
It is preferably selected from the group consisting of neutral or alkaline proteases (produced by yzae or A. soyae). These enzymes are named Novtra Indve under the names Neutrase or Alcalase.
Depending on tri A / S, MKC-HT Protobytic 200 or MKC / Pro
The name tease / L330 is Miles Kali-Chemie GmbH & Co Kg
By or under the name Corolase N, PN or 7089 Rhm Gm
Marketed by bH.

Suspension for 2-8 hours, preferably 3-6 hours 50-75 ° C
And preferably can be hydrolyzed at 61 to 68 ° C.

Next, the pH can be adjusted to 4.6 to 6.5, preferably 4.9 to 5.9 by adding hydrochloric acid, lactic acid, citric acid, phosphoric acid or acetic acid. This pH heat treatment step plays an important role with respect to the viscosity of the suspension and the solubility of the flavoring agents obtained in the preferred embodiment of the process of squeezing the suspension after aging, sterilizing and clarifying the juice. When adjusting the pH to a value of 6.5 or higher, the flavoring agent shows extreme turbidity when diluted with water. pH
When adjusted to a value below 4.6, the heat treated suspension produces a viscosity that makes pumping difficult.

The heat treatment can be carried out, for example, in a double jacket tank, in a heat exchanger or by steam injection. Depending on the selected heating method, the heat treatment temperature is about 90 to 140 ° C, the heat treatment time is about 10 seconds to 30 minutes, and the treatment at the highest temperature is the shortest time.
The reverse is also true.

The heat-treated suspension is then cooled, for example to a temperature of 20-40 ° C. If the heat treatment is carried out by injecting steam, this cooling is done by flashing, whereby the flavoring agent finally obtained has a more neutral taste.

Then koji in an amount of 2 to 50% by weight, based on the dry matter of the suspension, is added to the cooled suspension. The koji itself has, for example, a dry matter content of about 60-75%. The koji is, for example, 50 to 90 parts by weight of oil seeds or heated beans, especially soybeans or heated beans, and cooked or roasted grains, especially crushed and roasted rice or wheat, and optionally defatted oil seeds or beans and grains and The mixture is mixed in an amount of 10 to 50 parts by weight, the mixture is cooled to 20 to 40 ° C., and the pure culture of seed koji and A. oryzae or A. soyae spores is added to 1,000 to 100 parts by weight of spore culture or powder. It was produced by inoculating a mixture amount of 10,000 parts by weight and fermenting for 30 to 50 hours at 20 to 40 ° C. in a traditional koji mold, plate or a commercial device specially designed for this, with intermittent stirring and aeration.

After adding salt to the suspension in an amount such that the suspension has a salt content of, for example, about 10 to 17% by weight, the suspension is treated with the enzyme in koji, i.e. koji, for example heated beans or oil seeds. And during the fermentation of the cooked or roasted cereal mixture, it can be aged under the action of the enzymes produced.

In one aspect of the method of the present invention, the suspension is aged for 2 to 20 days, after which a flavoring agent with a pleasant and relatively neutral taste is obtained.

In another embodiment of the method of the present invention, after the addition of koji and sodium chloride, the suspension is inoculated with a halophilic yeast culture and aged at 20 to 40 ° C. for 1 to 8 weeks. Flavoring agents with a stronger taste are obtained in this way. In this particular embodiment of the process according to the invention, the suspension contains one or more microorganisms or a mixture of these microorganisms.
10 ⁷ to 10 ⁸ cells / ml containing 1-5% by volume of Saccharomyc
It is preferred to inoculate an es rouxii and / or Torulopsis etchelsii culture.

After the aging step, the transparent juice can be extracted from the suspension and used as it is or after various addition treatments as a flavoring agent. The juice can also be concentrated, dehydrated and powdered.

In order to extract the clear juice, the suspension is squeezed after aging to remove insolubles and the resulting juice is sterilized and clarified. In particular, the suspension can be squeezed with a press capable of applying a suitable pressure, for example of the order of 10 to 100 bar, such as a screw press or a hydraulic press. The juice obtained is 5 seconds ~
It can be sterilized for 30 minutes at a temperature of 75-140 ° C. and then clarified, for example through filter paper or a synthetic membrane.

Next, the clarified juice has a dry matter content of about 60 to 85% by weight,
For example, it can be concentrated for about 1 to 8 hours at a temperature of about 40 to 65 ° C. under a pressure of about 10 to 100 mbar.

The concentrated juice can also be dehydrated to a dry matter content of about 95-99% by weight, for example for about 5-10 hours at a temperature of about 60-80 ° C. under a pressure of 10-100 mbar. Finally, the dehydrated juice can be pulverized by grinding with, for example, a hammer mill.

The flavor imparting agent obtained in the form of an aged aqueous suspension, a clear liquid, a concentrate or a powder by the method of the present invention can be used as it is to impart a flavor to various dishes or as a basic component of a food composition, or for example, a liquid, It can be used to make semi-liquid or dehydrated sauces and soups.

The method of the present invention will be described with reference to the following examples. In the examples,% and parts are by weight unless otherwise specified.

Example 1 An aqueous suspension of defatted soy flour having a dry matter content of 23% is prepared. The pH of the suspension is adjusted to 10.0 by adding NaOH.
0.6 with an activity of 2.4 AU / g enzyme based on the dry matter content of the suspension
% Bacterial alkaline protease (produced by B. licheni formis) is added to the suspension. The suspension is then hydrolyzed in a jacket tank at 68 ° C. for 3 hours with constant stirring.

The pH value of the hydrolyzed suspension is adjusted to 5.4 by adding citric acid. The suspension is heat treated by steam injection at 140 ° C for 10 seconds. The suspension thus treated is cooled to 30-35 ° C. by expanding it to atmospheric pressure.

In addition, 1 part soybean oil cake was mixed with 1 part water to produce koji, and the mixture was autoclaved for 15 minutes 120
Heat to ° C and then cool to 30-35 ° C. 70% of heated soybeans
Mix soybean dry matter to 30% roasted wheat dry matter with ground roasted wheat. The mixture is fermented on a wattle for 44 hours, stirring a total of 2 times and constantly aerated.

This koji is 30 ~ 35% in the amount of 20% koji based on the dry matter content of the suspension.
Add to suspension cooled to ° C. Salt is added in an amount such that the salt content of the suspension is 14%. The suspension is aged at this temperature for 15 days.

The suspension is pressed with a hydraulic press. The insoluble fraction is removed by precipitation. The juice obtained is sterilized for 30 minutes at 90 ° C. and then clarified through filter paper.

The resulting liquid flavoring agent has a dry matter content of about 28%,
It has good clarity and flowability, has a pleasant, relatively neutral taste without bitterness.

Example 2 The procedure is as described in Example 1 up to the formation of a cooled suspension containing koji and salt.

 The pH of the suspension is adjusted to 5.4 by adding citric acid.

Saccharomyces rouxii and Torulopsis etc in suspension
A 2% by volume mixed culture of these microorganisms containing about 5.10 ⁷ cells / ml of each helsii is inoculated. The suspension is then aged for 4 weeks at 33 ° C.

After aging, the suspension is pressed with a hydraulic press. The juice is collected and left for 3 days to remove the precipitated insoluble fraction. The juice is sterilized for 15 minutes at 95 ° C and then clarified through filter paper.

The resulting liquid flavoring agent has a dry matter content of about 28-30%, perfect clarity, good flowability and a bitter-free, stronger taste.

Example 3 The procedure is as described in Example 2 except that an aqueous suspension of a mixture of 60% defatted soy flour and 40% casein is prepared.

The resulting liquid flavoring agent has a quality comparable to the flavoring agent obtained in Example 2.

Example 4 The clarified juice obtained in Example 2 is concentrated to a dry matter content of about 75% under a pressure of 20 mbar at a temperature of about 60 ° C.

The concentrated juice is then dehydrated under reduced pressure to a dry matter content of 98% in a dryer at a temperature of about 70 ° C. and a pressure of 20 mbar.

Dehydrated juice is ground with a hammer mill equipped with a 1 mm ² mesh screen.

The flavoring agent can be obtained in powder form and used as a seasoning, for example reconstituted in water in an amount of 1 part powder to 3 parts water. The flavoring agent thus reconstituted has a quality comparable to the product obtained in Example 1.

The liquid, concentrated or powdered flavor imparting agent can be similarly sufficiently used as it is as an ingredient in the composition of food. It can also be used as a starting material rich in free amino acids that can react with reducing sugars to make a sauce or a base for preparing soups.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Alfred Upey Ivldon, Switzerland Valentin 130 (56) References JP-A-51-35461 (JP, A) JP-A-51-67757 (JP, A)

Claims (9)

(57) [Claims] 1. An aqueous suspension of a protein rich substance selected from the group consisting of ground and defatted oilseed seeds or legumes, cereal gluten and milk protein, at pH 6.0 to 11.0. The suspension is hydrolyzed with a protease at 50-75 ° C for 2-8 hours to solubilize the protein, and-the suspension is heat-treated at 90-140 ° C for 10 seconds-30 minutes at pH 4.6-6.5. -Cooling the suspension; -adding 2-50% by weight of koji, based on the dry weight of the suspension, to the suspension; -adding salt to the suspension to give a salt content of 10- A method for producing a flavor imparting agent, which comprises aging the suspension under the influence of an enzyme contained in koji at 17% by weight. 2. An aqueous suspension having a dry matter content of 10-40% is defatted soybean or peanut flour, soybean or peanut cake, wheat,
A process according to claim 1 made from rice or corn gluten and a protein rich material selected from the group consisting of casein or whey protein. 3. 100 g of suspension for solubilizing proteins
The process according to claim 1, wherein a protease having an activity of 0.2 to 12 Anson units with respect to the dry matter is added to the suspension and the suspension is hydrolyzed at 50 to 75 ° C for 2 to 8 hours. 4. The method according to claim 1, wherein the protease is selected from neutral or alkaline proteases of bacterial or fungal origin. 5. The suspension is aged at 20-40 ° C. for 2-20 days,
The method of claim 1. 6. The method according to claim 1, wherein the suspension is inoculated with a culture of halophilic yeast and then aged at 20-40 ° C. for 1-8 weeks. 7. The pH of the suspension is adjusted to 4.9 to 5.9, and 10 ⁷ of one or other microorganisms or a mixture of these microorganisms is added to the suspension.
1-5% Saccharomyces containing ~ 10 ⁸ cells / ml
7. The method according to claim 6, wherein the culture of rouxii and / or Torulopsis etchelsii is inoculated. 8. The method according to claim 1, wherein the suspension is squeezed after aging and the resulting juice is sterilized and then clarified. 9. The process according to claim 8, wherein the clarified juice is concentrated to a dry matter content of 60 to 85% by weight, dehydrated to a dry matter content of 95 to 99% by weight and then pulverized.